CN103393042A - New processing technology of glutinous rice lotus roots - Google Patents
New processing technology of glutinous rice lotus roots Download PDFInfo
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- CN103393042A CN103393042A CN2013103137567A CN201310313756A CN103393042A CN 103393042 A CN103393042 A CN 103393042A CN 2013103137567 A CN2013103137567 A CN 2013103137567A CN 201310313756 A CN201310313756 A CN 201310313756A CN 103393042 A CN103393042 A CN 103393042A
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- glutinous rice
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- lotus root
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Abstract
The invention relates to a new processing technology of glutinous rice lotus roots. The new processing technology comprises the following steps of: (1) removing peel and joints of lotus roots, cleaning and cutting off for later use; (2) cleaning and draining glutinous rice for later use; (3) injecting the cleaned lotus roots into the glutinous rice for cooking, then cooling, slicing, coating slurry, powdering, baking and cooling; (4) carrying out slurry coating, powdering, baking and cooling for primarily fried lotus root slices once more; (5) carrying out slurry coating, powdering, baking and cooling for the secondarily fried lotus root slices; (6) vacuum packaging, sterilizing, cooling, performing draining on an outer bag, boxing and warehousing. The new processing technology adopts a manner of repeatedly coating slurry, powdering and baking, so that a slurry coating of the final product is thick and uniform, and syrup can be well adhered to the surfaces of the lotus roots; meanwhile, compared with a single baking manner, the new processing technology can be used for avoiding the defect of excessive loss of nutrient elements of the lotus roots due to single baking, the lotus roots can be effectively protected by the syrup while the lotus roots are baked to be crisp and sweet, and the nutritional values of the lotus roots and related ingredients can be kept.
Description
Technical field
The present invention relates to the food processing technology technical field, relate in particular to a kind of food processing technology technical field take lotus root as raw material.
Background technology
Lotus root is as a kind of common food materials, and its processing method is varied, and direct boiling, stir-fry, Baoshang are arranged, but this is just for producing the lotus root area; Not producing the lotus root area, due to the restriction of each factors such as transit link, the said method non-availability that seems, therefore in order to meet the demands, manufacturer is often undertaken lotus root through vacreation, to pack after secondary operations by the whole bag of tricks; Then be delivered to the destination human consumption.
Existing processing technology commonly used, for after lotus root is processed, is processing after perfusion glutinous rice within the lotus root hole; Perhaps lotus root is smashed to pieces together with other batching, and, after it is evenly mixed, through series of steps, made the lotus root cake and obtain.
Above-mentioned two kinds of methods are all processing methods commonly used at present, and its taste is comparatively dull, relatively are suitable for the personage that taste is lighter edible, after common people eat several times, will feel tasteless; Be not suitable for especially youthful diet hobby.
Summary of the invention
The present invention is directed to above-mentioned defect, purpose is to provide that a kind of processing method is simple, taste is heavier, is suitable for the processing technology of the glutinous rice lotus root of young man's taste.
The technical solution used in the present invention is for this reason: the present invention carries out according to following steps:
1) by lotus rhizome peeling, joint, clean and cut off, stand-by;
2) glutinous rice is cleaned drain stand-by;
3) clean lotus root is injected glutinous rice carry out after boiling well cooling, rear section, hanging, upper powder, cure, cooling;
4) the lotus root sheet hanging again that will explode for the first time, upper powder, cure, cooling;
5) the lotus root sheet hanging again that will explode for the second time, upper powder, cure, cooling;
6) vacuum packaging, sterilization, cooling, outer bag drain water, vanning, warehouse-in.
2) in step, after glutinous rice is cleaned and after relevant batching evenly mixes, stand-by;
Described batching comprises fruit, vegetables, flavoring, mushroom class, eggs.
It is the lotus root of 5-10cm that described lotus rhizome is selected format diameter.
Advantage of the present invention is: the present invention changes traditional processing method, changes the method processing lotus root goods that cure into, utilizes and cures the fragrance of formation, makes the lotus root of producing product have the characteristics of crisp and fragrant, is suitable for youthful eating requirements; The mode that the present invention adopts repeatedly hanging, upper powder, cures, make hanging thickness thicker, more even, and syrup can better stick to the lotus root surface; Compare simultaneously the mode that single cures; the present invention can avoid single to cure the defect that the lotus root nutrient is too much run off, when keeping curing crisp and fragrant, by the protection of syrup to lotus root; can effectively form the protection to lotus root, make it keep the nutritive value of lotus root and relevant batching.
The specific embodiment
The present invention carries out according to following steps:
1) by lotus rhizome peeling, joint, clean and cut off, stand-by;
2) glutinous rice is cleaned drain stand-by;
3) clean lotus root is injected glutinous rice carry out after boiling well cooling, rear section, hanging, upper powder, cure, cooling;
4) the lotus root sheet hanging again that will explode for the first time, upper powder, cure, cooling;
5) the lotus root sheet hanging again that will explode for the second time, upper powder, cure, cooling;
6) vacuum packaging, sterilization, cooling, outer bag drain water, vanning, warehouse-in.
2) in step, after glutinous rice is cleaned and after relevant batching evenly mixes, stand-by;
Described batching comprises fruit, vegetables, flavoring, mushroom class, eggs.
It is the lotus root of 5-10cm that described lotus rhizome is selected format diameter.
The stoving temperature of each time in the present invention, time can be according to the actual conditions changes, and according to experiment, stoving temperature, the difference of curing the time can form the lotus root product of various different tastes, and this can determine according to the people of different taste fully; The innovative point of present patent application does not lie in concrete stoving temperature and temporal selection, and is to cure and repeatedly cure, hangs the machining based conception of powder, starching, in certainly being not limited to present patent application in concrete application three times; , be based on the comparatively reasonably number of times that experiment draws in present patent application, mention for three times.
Claims (3)
1. the new processing technology of a glutinous rice lotus root, is characterized in that, according to following steps, carries out:
1) by lotus rhizome peeling, joint, clean and cut off, stand-by;
2) glutinous rice is cleaned drain stand-by;
3) clean lotus root is injected glutinous rice carry out after boiling well cooling, rear section, hanging, upper powder, cure, cooling;
4) the lotus root sheet hanging again that will explode for the first time, upper powder, cure, cooling;
5) the lotus root sheet hanging again that will explode for the second time, upper powder, cure, cooling;
6) vacuum packaging, sterilization, cooling, outer bag drain water, vanning, warehouse-in.
2. the new processing technology of a kind of glutinous rice lotus root according to claim 1, is characterized in that, 2) in step, after glutinous rice is cleaned and after relevant batching evenly mixes, stand-by;
The new processing technology of a kind of glutinous rice lotus root according to claim 2, is characterized in that, described batching comprises fruit, vegetables, flavoring, mushroom class, eggs.
3. the new processing technology of a kind of glutinous rice lotus root according to claim 1, is characterized in that, it is the lotus root of 5-10cm that described lotus rhizome is selected format diameter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103137567A CN103393042A (en) | 2013-07-25 | 2013-07-25 | New processing technology of glutinous rice lotus roots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103137567A CN103393042A (en) | 2013-07-25 | 2013-07-25 | New processing technology of glutinous rice lotus roots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103393042A true CN103393042A (en) | 2013-11-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103137567A Pending CN103393042A (en) | 2013-07-25 | 2013-07-25 | New processing technology of glutinous rice lotus roots |
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| CN (1) | CN103393042A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989108A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Rough-skinned baked lotus root slices and preparation method thereof |
| CN103989110A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Fried soft lotus root slices ad preparation method thereof |
| CN103989111A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Eggplant flavored lotus root and preparation method thereof |
| CN108323671A (en) * | 2018-02-07 | 2018-07-27 | 北京市门头沟区科技开发实验基地 | A kind of production method and products thereof of a rose pears ball |
| CN113951476A (en) * | 2021-09-18 | 2022-01-21 | 荷仙食品有限公司 | Plant heart cake and production method and device thereof |
-
2013
- 2013-07-25 CN CN2013103137567A patent/CN103393042A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989108A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Rough-skinned baked lotus root slices and preparation method thereof |
| CN103989110A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Fried soft lotus root slices ad preparation method thereof |
| CN103989111A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Eggplant flavored lotus root and preparation method thereof |
| CN103989110B (en) * | 2014-05-19 | 2016-04-20 | 曹红云 | Soft lotus root sheet of a kind of frying and preparation method thereof |
| CN108323671A (en) * | 2018-02-07 | 2018-07-27 | 北京市门头沟区科技开发实验基地 | A kind of production method and products thereof of a rose pears ball |
| CN113951476A (en) * | 2021-09-18 | 2022-01-21 | 荷仙食品有限公司 | Plant heart cake and production method and device thereof |
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Application publication date: 20131120 |